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meat processing » event processing (Expand search), post processing (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
or decrease » of decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
Showing 1 - 20 results of 138 for search '(( decrease lipid decrease meat processing ) OR ( decrease owing decrease or decrease ))*', query time: 0.73s Refine Results
2
Published 2013
“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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Article
3
Published 2014
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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Article
4
Published 2014
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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Article
6
Published 2021
“... recurrent in oils that undergo frying processing. In addition, the presence of omega 9, 6 and 3 in the lipid...”
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Master thesis
8
Published 2021
“... acceptability (7.48-7.62), while the use of SEV meat produced a slight decrease (7.25; p < .05). Therefore...”
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Article
9
Published 2005
“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Article
11
Published 2017
“...The lipid oxidation is promoted physicochemical and sensory undesirable in meat products. Chicken...”
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Master thesis
19
Published 2014
“... da composição lipídica de matrizes cárneas ricas em PUFA. Os resultados do experimento 3 indicaram...”
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Doctoral thesis
20
Published 2009
“... de compostos com propriedades antioxidantes que retardam o fenómeno da oxidação lipídica durante as fases...”
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Master thesis
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